Recipe Swap

Courtesy of Sylvia Volkin. Recipe from Luby’s Cafeteria.

This down-home dish "smothers" round steak in a thick, delicious mushroom-and-onion gravy richly seasoned with Burgundy wine.

Steaks
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 - 5 oz cube steaks
2 tablespoons vegetable oil

Gravy
2 cups beef broth or bouillon
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup all-purpose flour
1/4 cup water
1/3 cup red Burgundy wine
1 cup thinly sliced mushrooms
1 tablespoon butter or margarine
2 teaspoons browning and seasoning sauce (kitchen bouquet
Salt, pepper, and minced garlic to taste

Steaks, in shallow bowl, mix flour, salt, and pepper. Coat meat with
flour mixture, shaking off excess.

Heat oil in large skillet over medium heat. Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.

Gravy, in large saucepan, bring broth and soup to a boil. In small
bowl, mix flour and water until flour is completely dissolved. Add to
gravy, stirring constantly. Continue cooking, stirring frequently, until
mixture thickens. Stir in wine.

In small skillet, cook mushrooms in butter 3 to 4 minutes. Add to gravy
with browning sauce and seasonings.

Heat oven to 350°F. Place meat in a shallow baking pan large enough to hold a single layer. Top with half the gravy. Cover with foil.

Bake 12 minutes. Serve with remaining gravy.  6 Servings